Room Service Host

About the role

Under the general supervision of the Patient Services Director and management team, the Room Service Host is responsible for communicating effectively, timely, and courteously with patients, family members, and staff members when distributing menus to all new admissions, obtaining meal choices and delivering/collecting patient trays snacks and tube feeding products. Responsible for communicating with nursing staff related to patients’ diet and meal delivery. Brown University Health employees are expected to successfully role model the organization's values of Compassion, Accountability, Respect, and Excellence as these values guide our everyday actions with patients, customers and one another. In addition to our values, all employees are expected to demonstrate the core Success Factors which tell us how we work together and how we get things done. The core Success Factors include: Instill Trust and Value Differences, Patient and Community Focus, and Collaborate.

Location: Rhode Island Hospital, 593 Eddy Street, Providence, RI 02903.

Responsibilities

• Communicate effectively, timely and courteously with patients, nursing, and family members when obtaining meal choices to enter into the CBORD computerized Room Service tablet system, verify patient satisfaction, identify meal service problems and assist patients on missed meal report for menu selections each meal.
• Communicate with the dietitian or dietetic technician when patient food/beverage/supplement intake is poor.
• Communicate patient’s special requests for food not allowed on their diets or provide diet education.
• Accurately enter and update all meal selections/orders/preferences/special requests for food in the CBORD system and maintain the most current information regarding patient diet orders by properly using the CBORD Room Service tablet system.
• If a patient is unable to select a meal verbally, take the order or enter it into CBORD On Demand.
• Maintain a clean and sanitary work environment; perform cleaning and waste disposal and equipment operation duties in accordance with departmental policies and/or procedures, including monitoring, rotating, and filling floor stock according to pars.
• Check refrigerators and dry storage areas in pantries for cleanliness and out‑of‑date product; discard as needed.
• Identify safety hazards in the department and react to eliminate them quickly